马铃薯全粉产品结构及性质的测定研究  

Microstructure and characteristics of different potato powders

作　　者：李茹[1] 古丽热汗.依明 黄钰雯 黄立新[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2016年第16期89-92,共4页Science and Technology of Food Industry

基　　金：2012年度国家自然科学基金重点项目(31130042);2015年华南理工大学SRP项目;2016年华南理工大学"百步梯攀登计划"立项

摘　　要：以马铃薯颗粒全粉和马铃薯雪花全粉为原料,采用光学显微镜、扫描电镜、红外光谱仪、X-射线衍射光谱仪,Brabender粘度仪等仪器测定马铃薯颗粒全粉和雪花全粉的结构、组成、吸水性、粘度等理化性质。结果表明,颗粒粉多为大小不一的卵形颗粒或复合颗粒,结构完整,表面有皱纹裂缝;吸水能力小,但蛋白质和还原糖含量较高;粘度小,约为20 BU,粘度曲线变化小,基本呈基线的直线。雪花粉多为扁形、多角形,边缘不齐,表面粗糙,有裂纹、凹陷和穴洞;X-光衍射图谱呈馒头峰形状,衍射峰消失,为典型的无定形结构;粘度大,粘度曲线变化明显,说明有较多破碎的游离且预糊化的淀粉。Microstructure and characteristics of potato granule powder and flake powder were investigated by optical microscope,Brabender viscometer,SEM,XRD,FT- IR respectively. The results showed potato granule powders exhibited mainly oval or irregular shape with different size distribution,featured by structural integrity,surface cracks,weaker water adsorption,high content of protein and reducing sugar. Granule powders owned lower apparent viscosity,around 20 BU,and Brabender viscosity curves were overall displayed straight.Comparatively,flake powders were viewed flat,polygon shape with rough surface,irregular edge and cracks.Disappear diffraction peaks of XRD patterns showed typical of amorphous structure.Flake powders owned higher viscosity,apparently changed viscosity curves,free pregelatinized starch dispersing in the solution.

关 键 词：马铃薯 颗粒粉 雪花粉 结构 性质 粘度 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]